Random thoughts on food, cooking, restaurants, food products, food literature and kitchen equipment by Bobby Jay, a retired lawyer living in New York and Paris.

Sunday, December 13, 2009

The Ultimate Egg Cream

Gary's Perfect Egg Cream

My friend Gary has made a life-long effort to make the perfect chocolate egg cream, one even better than the ones he had in his youth in Brooklyn. He has granted me permission to share his recipe and technique.

Start with a 12-oz Coca-Cola glass. Fill the stem 3/4 inch with Fox's U-Bet Chocolate Syrup. Then add 3/4 inch of Fox's U-Bet Vanilla Syrup. Fill the rest of the stem with light cream. Fill the rest of the glass with selzer. Stir vigorously with a long spoon pushed all the way to the bottom of the glass.

Do not substitute milk for the light cream or fancy ingredients for the Fox's syrups. That might produce a good drink, but it would not be the real deal.

3 comments:

Gary Levine
said...

Hi Bob,The egg creams look very good. If you replace the light cream with whole milk you will have a very good regular egg cream. I found the light cream adds a nice creamy flavor. Heavy cream is too much, it overwhelms the flavor. I also use a very cold glass. If you don't have a Coke glass, use an at least 12 oz. glass. If possible use a glass with a thin lip and a wide mouth.

WARNING: If you have two of these in a row you with go into sugar shock!!!

About This Blog

This blog records my thoughts and experiences relating to cooking, eating, restaurants, food products and ingredients, kitchen equipment and other matters relating to cuisine.
I do not offer reviews of New York restaurants; there are already enough reviewers and points of view. I will, however, discuss things that I discover at restaurants that may be of interest to others. I will offer brief reviews of selected Paris restaurants, as I am often asked for suggestions by people planning trips to that marvelous and beautiful city. In particular, I report from time to time on my ongoing quest for excellent, reasonably-priced restaurants in Paris; fortunately, there are many.